Beef Vegetable Soup



4 quarts



2 beef soup bones
1-1/2 lb. stew beef
1 tsp. pepper
7 cups water
1-1/2 tsp. salt
4 md. potatoes, cubed
4 md. carrots, coarsely chopped
2 cans (8 oz. each) tomato sauce
1 hot red pepper
1/2 sm. cabbage, coarsely chopped
1 can (1-1/8 lb.) whole kernel corn
1 can (15 oz.) English peas


Drain corn and peas reserving liquid. Add liquid, water and bones in large dutch oven; bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper; cover and simmer 1 hour more. Add all except corn and peas; cover and simmer 40 minutes. Add corn and peas and simmer uncovered 30 minutes.

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